Wild Blueberry Lemon Bundt Cake

Recipe by Nicole Masson for Wyman's

Prep Time: 15 minutes 

Cook Time: 45 minutes 

Yield:  12 servings 

Ingredients:

For the Bundt Cake:

• 1 cup frozen Wyman’s Wild Blueberries + 1 tablespoon flour 
• 3 cups all-purpose flour 
• 2 teaspoons baking powder 
• ½ teaspoon fine sea salt 
• 1 ¼ cup granulated sugar 
• 4 large eggs 
• ¾ cup plain greek yogurt 
• ½ cup milk 
• ½ cup vegetable oil 
• ¼ cup lemon juice 
• 1 teaspoon vanilla extract 
• Zest of 1 lemon 

For the Glaze:

• 1 cup powdered sugar 
• 2 teaspoons lemon juice 
• 1 tablespoon milk 

Directions:

1. Preheat the oven to 350°F. Prepare a bundt pan with oil and flour. 
2. In a large bowl, whisk together the flour, baking powder, and salt until combined. In a medium bowl, whisk together the sugar and eggs until smooth. Add the greek yogurt, milk, vegetable oil, lemon juice, vanilla extract and lemon zest. Whisk until combined. 
3. Pour the wet ingredient mixture into the dry ingredient mixture. Stir until just combined. Fold in the wild blueberries. 
4. Pour the batter into the prepared bundt pan. Bake for 45-50 minutes, until a toothpick comes out clean. 
5. Cool in the pan for 10 minutes, before turning onto a cooling rack to cool completely. 
6. Make the glaze. In a bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Pour over the cooled bundt cake. Serve and enjoy!